Chicken Breasts in Wine

Source: Casserole Magic

4 chicken breasts
salt and pepper
3 tablespoons sweet butter
1 1/2 cups white wine
1/2 cup almonds, blanched, slivered, and toasted
1/2 pound seedless white grapes

Bone chicken breasts, flatten slightly, and season with salt and pepper. Melt butter in heavy skillet and saute chicken until lightly browned. Transfer to shallow casserole. Add wine to skillet, stir to scrape out the brown glaze, and pour over chicken. Cover casserole and put in 400 degree oven. After 10 minutes add almonds and grapes. Continue baking
about 15 minutes longer, or until chicken is tender. Serves 4.

Serve with riced potatoes, buttered green peas, and sliced tomatoes spread with a mixture of chopped chives, parsley, and French dressing.